Chapter IV: Part 4

Beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold egg whites into pudding mixture. Pour into greased 1-quart casserole. Sprinkle top with rest of nuts. Place casserole in pan of hot water.

Bake at 325° F. (slow oven) 1¼ to 1½ hours, or until the tip of a knife inserted in the center comes out clean.

Quick ice cream desserts

_Pecan balls._—Toast pecans by spreading 1½ cups in a shallow pan, and baking at 300° F. (slow oven) 15 to 20 minutes, or until lightly browned. Cool and chop. Shape 1 quart ice cream into 6 balls. Roll balls in pecans. Place on a tray covered with wax paper and return to freezer until firm. Just before serving, top balls with hot fudge sauce. Makes 6 servings.

_Snowballs._—Shape 1 quart ice cream into 6 balls. Roll balls in ½ cup flaked coconut. Return balls to freezer as directed above. Makes 6 servings.

_Ice cream sandwiches._—Slice 1 quart ice cream into 6 slices. Place each slice between 2 graham crackers (plain, cinnamon-flavored, or chocolate-coated). Serve immediately or return to freezer until time to serve. Makes 6 sandwiches.

_Buttered nut sundae._—Add ½ cup chopped pecans or walnuts to 2 tablespoons melted butter or margarine in a frypan. Toast nuts over low heat for 15 to 20 minutes, stirring as needed, until they are lightly browned. Stir in ¼ cup brown sugar (packed) and ¼ cup water; simmer 2 minutes. Pour warm sauce over ice cream. Makes about ¾ cup or enough for 6 sundaes.

Ways to Use Leftovers

Don’t throw good leftover food away. Use your cooking skill—and your imagination—to make leftovers tasty.

Some leftovers make good second meals merely by reheating. Others are better prepared in a new way—with seasonings, sauces, crisp toppings. Try leftover fruit in muffins, vegetables in omelets. Substitute 2 leftover egg yolks for 1 whole egg in baked custard. And soups often become richer, more delicious when leftovers are added.

Listed below are some of the ways in which leftovers may be used.

Egg yolks, in—

Baked custard
Cakes, cookies
Homemade noodles
Mock hollandaise sauce
Scrambled eggs

Egg whites, in—

Cakes
Meringue
Souffles

Hard-cooked egg or yolk, in—

Casseroles
Egg sauce
Garnish
Salads
Sandwiches
Thousand island dressing

Buttermilk, in—

Cakes, cookies
Quick breads

Sour cream, in—

Beef stroganoff
Cakes, cookies
Salad dressings
Sauce for vegetables

Cooked meats, poultry, fish, in—

Casseroles
Creamed foods
Curries
Hash
Patties
Potpies
Salads
Sandwiches

Meat or poultry drippings and broth, in—

Gravies
Sauces
Soups
Stews

Cooked potatoes, in—

Fried or creamed potatoes
Meat or potato patties
Meat-pie topping
Potatoes in cheese sauce
Salads
Soups, stews, or chowders

Cooked snap beans, lima beans, corn, peas, carrots, in—

Casseroles
Creamed dishes
Meat, poultry, or fish pies
Salads
Sauces
Scalloped vegetables
Soups
Stews
Vegetables in cheese sauce

Cooked leafy vegetables, chopped, in—

Creamed or scalloped vegetables
Omelets
Souffles
Soups

Vegetable cooking liquids, in—

Gravies
Sauces
Soups
Stews

Cooked or canned fruits, in—

Fruit cups
Fruit sauces
Gelatin desserts
Prune cake
Quick breads
Salads
Shortcake
Upside-down cake
Yeast breads

Fruit cooking liquids or fruit sirups, in—

Fruit cups
Fruit sauces
Fruit drinks
Gelatin mixtures
Tapioca puddings

Cooked wheat, oat, or corn cereals, in—

Fried cereal
Meat loaf or patties
Souffles
Sweet puddings

Cooked rice, noodles, macaroni, spaghetti, in—

Baked macaroni and cheese
Casseroles
Macaroni salad
Meat or cheese loaf
Spanish rice

Bread, in—

Bread pudding
Croutons
Dry crumbs for breading meat, poultry, or fish
Fondues
French toast
Meat loaf, salmon loaf
Sardine puff
Stuffings

Cookies or unfrosted cake, in—

Crumb crust for pies
Ice cream sandwiches
Refrigerator cake (cake strips or cookies layered with pudding or
whipped cream and chilled)
Toasted cake slices, served with fruit or ice cream

Cooking Terms

=Bake= To cook in an oven or oven-type appliance in a
covered or uncovered container.

=Barbecue= To roast slowly on a spit or rack, usually basting
with a highly seasoned sauce. Also, foods cooked
in or served with barbecue sauce.

=Baste= To pour melted fat, drippings, or other liquid over
food to moisten it during cooking.

=Boil= To cook in water or other liquid at boiling
temperature (212° F. at sea level). Bubbles rise
continually and break on the surface.

=Braise= To cook meat or poultry slowly in steam from meat
juices or added liquid trapped and held in a
covered pan. Meat may be browned in a small amount
of fat before braising.

=Broil= To cook uncovered on a rack placed directly under
heat or over an open fire.
_Pan broil._—To cook in uncovered pan over
direct heat, pouring fat off as it accumulates.

=Caramelize= To heat sugar or food containing sugar until a brown
color and characteristic flavor develop.

=Fold= To combine two mixtures (or two ingredients such as
beaten egg white and sugar) by gently cutting down
through mixture, turning over, and repeating until
well mixed.

=Fry= To cook in fat without water, uncovered.
_Pan-fry or saute._—To cook in frypan in a
small amount of fat.
_Deep-fry or french-fry._—To cook in a deep
kettle, in enough fat to cover or float food.

=Grill= Same as broil.

=Knead= To press, stretch, and fold dough or other mixture
to make it elastic or smooth. Bread dough becomes
elastic; fondant becomes smooth and satiny.

=Marinate= To let foods stand in a liquid (usually mixture of
oil with vinegar or lemon juice) to add flavor or
to make more tender.

=Parboil= To boil until partly cooked.

=Poach= To simmer gently in liquid so food retains its shape.

=Pot-roast= To cook large cuts of meat by braising.

=Reconstitute= To restore concentrated food—such as frozen orange
juice or dry milk—to its original state, usually
by adding water.

=Rehydrate= To soak or cook dried foods to restore the water
lost in drying.

=Roast= To cook in heated air—usually in an oven—without
water, uncovered.

=Simmer= To cook in liquid just below the boiling point, at
temperatures of 185° to 210° F. Bubbles form
slowly and break below the surface.

=Steam= To cook food in steam, with or without pressure.
Food is steamed in a covered container on a rack
or in a perforated pan over boiling water.

=Stew= To cook in liquid, just below the boiling point.

Index to Recipes

Page

Apple(s):
baked, 72
crisp, 72
pie, 64

Barbecued beef sandwiches, 63

Bean(s):
Boston baked, 41
green:
creole, 46
ham-seasoned, 47
mushroom casserole, 48
lima, creole, 46
salads, marinated, 50
soup, 55

Beef:
braised, 21
broiled, 18
liver and onions, braised, 24
loaf, 25
pan-broiled, 20
pie, quick, 22
pot roast, 21
roast, 18
stew, 26
stroganoff, 22
(_See also_ Sandwiches.)

Beets, Harvard, 47

Biscuit(s):
cheese, 60
plain, 60
sweet (shortcake), 60

Bread(s):
coffee cake, quick, 62
cornbread, 60
croutons, 56
french toast, 37
nut bread, 61
pancakes, 62
popovers, 60
pudding, raisin-nut, 73
spoonbread, 61
waffles, 62
(_See also_ Biscuits, Muffins, Rolls, Sandwiches.)

Cabbage, hungarian, 45

Cake(s):
chocolate, 69
coffee, quick, 62
frosting:
caramel-nut, 69
chocolate, creamy, 69
white, creamy, 69
spiced prune, 67
upside-down, 68
velvety white, 67

Carrots, glazed, 47

Cauliflower au gratin, quick, 46

Cheese:
baked fondue, 40
biscuits, 60
burgers, fish, 63
croutons, 56
pizza, 40
salad dressing, Roquefort (blue), 53
sauce with macaroni, 40
with spanish rice, 39

Cherry:
cobbler, 68
cobbler, quick, 69
pie, 65

Chicken:
a la king, 30
braised, with vegetables, 31
broiled, 29
fried, 29
noodle bake, 30
oven-fried, 29
pie, 31
roast, 27
stewed, 29
vegetable soup, 54
with homemade noodles, 32

Chowder. (_See_ Soup.)

Coleslaw, 52

Cookies:
brownies, chewy, 72
brownies, plain, 72
chocolate chip, 71
chocolate sparkles, 71
cinnamon-sugar, 71
molasses snaps, 71
oatmeal:
coconut or nut, 70
orange, 70
plain, 70
raisin, 70
peanut butter, 70
top hat, 71

Corn muffins, 61

Cornbread, 60

Cranberry-baked apples, 72

Croutons, 56

Custard, baked, 73

Desserts:
apple crisp, 72
apples, baked, 72
bavarian cream, orange, 70
cobbler, cherry, 68
raisin-nut bread pudding, 73
(_See also_ Cakes, Cookies, Custard, Ice Cream Desserts, Pies.)

Duck, roast, 27

Eggplant:
casserole, 47
creole, 46

Egg(s):
baked in hash nests, 39
deviled:
ham, 38
plain, 38
french toast, 37
fried, 37
in shell:
hard-cooked, 37
soft-cooked, 37
omelet, plain (french), 38
poached, 38
poached, supreme, 38
sauce, 57
scrambled, 36

Fish:
baked, 34
baked stuff, 35
broiled, 34
buying, 10
cheeseburgers, 63
chowder:
Manhattan, 55
New England, 55
deep-fat fried, 32
oven-fried, 35
pan-fried, 32
salad, souffle, 51
salmon loaf, 34
sardine puff, 36
servings per pound, 7
storing, 14
topsy turvy tuna pie, 35

Frosting. (_See_ Cakes.)

Fruits. (_See_ Desserts, Pies.)

Gingerbread, 68

Goose, roast, 27

Graham cracker pie crust, 65

Gravy, 57

Ham:
patties, 24
roast, 18
slice, broiled, 18
slice, pan-broiled, 20

Ice cream desserts:
buttered nut sundae, 73
ice cream sandwiches, 73
pecan balls, 73
snowballs, 73

Lamb:
braised, 21
chops, broiled, 18
chops, pan-broiled, 20
curried, 23
roast, 18
stew, irish, 26

Liver and onions, braised, 24

Luncheon meat:
saucy, 25
special, 23

Macaroni with cheese sauce, 40

Meat:
buying, 8
curried, 23
grades, 8
loaf 25
salad sandwiches, 63
salad, souffle, 51
servings per pound, 7
storing, 14
(_See also_ Beef, Lamb, Liver, Luncheon Meat, Pork, Sausage, Veal.)

Meringue-topped pie, quick, 66

Muffins:
blueberry, 61
bran, 61
corn, 61
oatmeal-raisin, 61
plain, 61

Noodle(s):
chicken bake, 30
homemade, with chicken, 32
turkey bake, 30

Oatmeal:
cookies, 70
raisin muffins, 61

Okra and tomatoes, stewed, 45

Omelet, plain (french), 38

Onion(s):
and liver, braised, 24
in mushroom sauce, 48
sauce, 57

Pancakes, 62

Pastry, for pies, 64

Pea salad, 53

Peanut butter cookies, 70

Peppers, green, stuffed, 25

Pie(s):
apple, 64
blueberry, 65
cherry, 65
chicken, 31
cream:
banana, 65
chocolate, 65
coconut, 65
vanilla, 65
fruit delight, 67
graham cracker crust, 65
lemon chiffon, 66
lime chiffon, 67
pastry, 64
peach, 65
pecan, 66
pumpkin, 66
quick meringue-topped, 66
turkey, 31

Pizza, 40

Popovers, 60

Pork:
braised, 21
chops, broiled, 20
curried, 23
roast, 18
(_See also_ Ham.)

Potato(es):
and sausage, au gratin, 23
baked stuffed, 48
patties, 48
salad, 52
soup, creamy, 56

Poultry:
salad, sandwiches, 63
salad, souffle, 51
(_See also_ Chicken, Duck, Goose, Turkey.)

Prune:
cake, spiced, 67
salad, stuffed, 52

Pudding, raisin-nut bread, 73

Rice, spanish with cheese, 39

Rolls, yeast:
cinnamon-nut, 59
cloverleaf, 60
crescent, 59
plain, 59

Salad(s):
chef salad bowl, luncheon, 52
coleslaw, 52
creamy fruit, 51
fish, souffle, 51
frozen fruit, 51
marinated vegetable, 50
asparagus spear, 50
cucumber and onion, 50
green bean, 50
three-bean, 50
meat, souffle, 51
pea, 53
pineapple-carrot, molded, 51
potato, 52
poultry, souffle, 51
prune, stuffed, 52
suggested combinations:
fruit, 50
vegetable, 50

Salad dressing(s):
blue cheese, 53
celery seed, 53
french:
basic, 53
sweet, 53
orange-honey, 53
italian, 53
Roquefort cheese, 53
thousand island, 53

Sandwich(es):
bacon-cheese, 62
barbecued beef, 63
fish-cheeseburgers, 63
grilled open-face, 63
meat salad, 63
poultry salad, 63

Sauces:
cheese, 57
egg, 57
honey-orange, 58
lemon-butter, 58
mock hollandaise, 58
onion, 57
quick vegetable, 58
sour cream, 58
tartar, 58
white, 57

Sausage and potatoes au gratin, 23

Soup(s):
bean, 55
broccoli, cream of, 56
chicken-vegetable, 54
fish chowder:
Manhattan, 55
New England, 55
potato, creamy, 56
turkey-vegetable, 54
vegetable, hearty, 54

Spaghetti with meat sauce, 24

Spinach:
au gratin, quick, 46
souffle, 44

Spoonbread, 61

Squash, zucchini, scalloped, 46

Steak(s):
braised, 21
broiled, 18
pan-broiled, 20

Stew:
beef, 26
irish, 26

Stuffing:
nut, 28
plain, 28

Sweetpotatoes in orange shells, 45

Tomato(es):
and okra, stewed, 45
broiled, 45

Turkey:
boneless roast, 28
noodle bake, 30
pie, 31
roast, stuffed, 27
vegetable soup, 54

Veal:
braised, 21
curried, 23
roast, 18

Vegetable(s):
boiled, 42
chicken soup, 54
creamed, 43
mashed, 43
panned, 44
salad combinations, 50
salads, marinated, 50
sauce, quick, 58
soup, hearty, 54
turkey soup, 54
with a sauce, 44
with braised chicken, 31
(_See also_ other Vegetables, Salads, Sauces, Soups.)

Waffles, 62

U.S. GOVERNMENT PRINTING OFFICE: 1968—O-268-520

OTHER PUBLICATIONS

Additional information helpful in preparing meals for your family is given in these publications, available from the U.S. Department of Agriculture, Washington, D.C. 20250. Send your request on a post card and include your ZIP code.

Beef and Veal in Family Meals: A Guide for Consumers G 118
Cheese in Family Meals: A Guide for Consumers G 112
Eggs in Family Meals: A Guide for Consumers G 103
Family Food Budgeting ... for Good Meals and Good Nutrition G 94
Food and Your Weight G 74
Fruits in Family Meals: A Guide for Consumers G 125
How To Buy Fresh Fruits G 141
How To Buy Fresh Vegetables G 143
Lamb in Family Meals: A Guide for Consumers G 124
Milk in Family Meals: A Guide for Consumers G 127
Money-Saving Main Dishes G 43
Nutritive Value of Foods G 72
Poultry in Family Meals: A Guide for Consumers G 110
Storing Perishable Foods in the Home G 78
Vegetables in Family Meals: A Guide for Consumers G 105

FAMILY FARE is a result of USDA research. Here, the Agricultural Research Service brings together information on nutrition, food management, and food preparation.

Guidelines for nutritious meal planning and for food management came from the Consumer and Food Economics Research Division of ARS. Basic cooking methods and recipes were developed and taste-tested in the ARS Food Quality and Use Laboratory of the Human Nutrition Research Division. Fish recipes and information on buying fish were contributed by home economists in the Bureau of Commercial Fisheries, Department of the Interior.

This is a _Consumer Service_ of USDA